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  • Writer's pictureErin

Persimmon Puddin'

Hungry for more? This recipes was featured in a podcast episode!


A slice of persimmon pudding cake with a dollop of vegan coconut whipped cream on top.

This recipe delivers a new interpretation of the word pudding. It's not quite a cake, to dense to be a mouse, and too firm to be a pudding. Whatever you want to call it, it's got great fall flavours that are perfect to bake up when persimmons hit your grocery store shelves in the late fall.

Prep Time: 45 min

Cook time: 1 hr

Yield: 24 pieces


  • 2 cup of persimmon pulp (see directions)

  • 2 eggs

  • 1 1/4 cup sugar

  • 1/2 cup melted butter

  • 2 1/2 cup half-and-half cream

  • 1 1/2 cup flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 2 tsp cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp nutmeg


  1. To extract pulp from the persimmons, cut persimmons into quarter and press through a mesh sieve; collecting the pulp in a bowl below. Reserve two cups.

  2. Pre-heat oven to 325F

  3. In a large mixing bowl, combine all the dry ingredients and set aside.

  4. In a separate mixing bowl, combine the pulp, eggs, sugar and cream. Beat well and then slowly add in the melted butter while stirring. Add the dry ingredients into the wet ingredients and mix until no dry flour remains.

  5. Pour the batter into a greased 9x11-inch baking dish. Bake in oven for 1 hr or until firm in the middle. Serve with a dollop of whipped cream.

Zhuzh it up!

  • If you've got dairy sensitivities, check out the recipe for Vegan Coconut Whipped Cream.

This amazing recipe was written by Shirley Hart of Halltown MO. Find it in the Halltown Volunteer Fire Department Recipe Book


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